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> Hey Mark,> We spoke last week about konosuke's mioroshi. I noticed that you have a blue steel version in stock and was wondering if you could enlighten me on the differences between the two, and what might be the smarter purchase. I really don't care about the price difference, just what would be the best choice.>> Thanks so much.>> Sterling

Hittachi Blue #2 is a slightly different steel formula. It can hold an edge longer than the white steels but it's also a little less tough (hardness and toughness are inversely related). It sharpens pretty easily but again a little more slowly than white steel. Most people prefer Blue #2 to White #2 but you have to be a pretty good sharpener to tell the difference.

Got it. Is the weight similar? Also do both knives have the same fit and finish? When breaking down, say, fish, will both knives perform in a similar manner? If the main difference between the knives edge retention/toughness, I may just order the blue steel as the site says it is in stock.

Nice. I'm currently looking to scale down my knife collection, and was looking at knives that would be versital. Would the 210mm mioroshi be suitable for both the breaking down of protein, and making thin cuts of delicate fish? Sorry for all the questions, but I just want to make the right decision.

If I wanted a do everything knife I would get a short/medium height gyuto. You can use it for nearly everything. Something like the Konosuke HD 240 would be a good choice.

Deba's are thick, one sided and designed for fillet work. That said, I do sell them to guys that like to use them for more general purpose use especially guys that work in sushi restaurants. They seem to like them for all kinds of stuff.

I'm definitely no expert on the use of a mioroshi, but as I understand it:

A mioroshi is a thinner, narrower profile deba. But, it's still a deba. It is often used to portion fish, but not typically used for making sushi. It would likely work for making thin slices, but wouldn't excel at it like a yanagi.

I bought my fujiyama miorishi in white #2. While you can absolutely slice fish and do sashimi with it, the area where it really shines is on your butchering station. One knife to break down, skin (sometimes) and portion fish with beautifully precise cuts.

When I bought mine, both white and blue were available and I wrestled with the decision for a few days too. In the end I picked white for the slight bump in sharpness over longevity of my working edge.

In the end though I doubt I would have noticed a difference between the two. If I had the blue this whole time I don't think the quality of my fish portions would have suffered at all.

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